Happy Hour

A weekly snapshot of Happy Hours around the region…

Everyday, open-7 p.m., $1.75 highballs, $2.50 house chardonnay, $2.00 drafts, $1.00 off everything else.
310 Cass St., Traverse City

Sunday-Thursday, 3-6 p.m., $1 off all drinks.
422 North 5th St., Roscommon

Lulu's Bistro
Thursdays, 5-9 p.m., $3 wells, $2 off drafts, select $5 wines.
213 N. Bridge St., Bellaire

Boyne River Inn
Everyday, 3-6 p.m., 1/4 off drinks.
229 Water St., Boyne City
Rendezvous Lounge, Odawa Casino
Thursday & Friday, $2.25 domestic drafts, $3.25 well drinks, $3.25 house wine.
1760 Lears Rd., Petoskey

Choice Bits!

Round-the-region snapshots of the dining scene. 

RUTHIE'S CHICKEN & DAIRY TWIST: Roasted chicken and ice cream, malts and shakes.
201 N. Bridge Ln., Bellaire. 213­-533­-8538.

Practically an Up North institution, the place to find out the latest fishing or snowmobile news from the locals and visitors who gather for their hearty breakfasts, steaks, burgers, soup & salad bar, & homemade desserts.
10921 Main St., Honor. 231­ 352­6585.

When you've worked up an appetite from all the bowling and karaoke that Boyne City Lanes has to offer, you'll find a selection of hearty fare to choose from, including homemade soups & desserts. Cocktails are served at the Lanes,with live entertainment and glow ­bowling nights.
1199 West Boyne Road, 231-­582­-6353.

Open 7 days a week for lunch & dinner. Full Chinese menu, as well as Hunan & Szechuan entrees.  Daily specials, special combination plates,  a lunch & dinner All You Can Eat Buffet. 
616 S. Mitchell St., Cadillac, 231­-876­-8888.

Take a trip back to the '50s where chili dogs & frosted mugs of root beer are still served up by carhops at this All ­American institution. Elvis has been known to make an appearance during their annual summer “A&W Cruise Night” in August, as do cars from the 50’s and 60’s that we remember well.
At the bottom of the hill, 21 Lake St., Frankfort,  231-­352-­9021.

From Antler Ale to Wolverine Wheat, Big Buck specializes in microbrewed beers. Offering the usual beef and buffalo burgers, steaks, and ribs, plus more unusual fare, like their portabella sandwich with red onion marmalade and provolone cheese.
550 S. Wisconsin Avenue, Gaylord, 989­-732-­5781.

A refined atmosphere, subdued lighting, and an appetizing selection of epicurean treats awaits the diner at this Harbor Springs corner landmark. Menu selections range from their smoked whitefish ravioli appetizer to their Atlantic salmon, baked polenta and eggplant, tomato basil fettuccine, or filet mignon ­ and their brunches include one of the best versions of Eggs Benedict around.
101 State Street, downtown across from Bar Harbor, 231­-526-­1904.

Pool tables, a full bar, friendly service and a varied menu make the Village Inn popular with families and locals.  Dinners include Lamb Skewers, Blue Corn Enchiladas, Charbroiled Whitefish, Lasagna and Ribeye.  Also burgers, sandwiches, salads, appetizers and pizza.  Lunch and Dinner.
Just north of the blinking light 116601 Lacorre Ave. on M­22,  Empire. 231-326­-5101.

One of Petoskey's first restaurants, Jesperson's is famous for homemade pies and fresh turkey. Breakfast and lunch.
312 Howard, Petoskey, 231­-347­-3601.
Located in Building 50, grilled panini's, soups, wraps, baked goods, specialty coffees and teas.
1200 W. 11th St., Traverse City, 231-­947­-7740.

Home · Articles · News · Dining · Grand Traverse Pie
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Grand Traverse Pie

Ross Boissoneau - June 20th, 2011
When Mike and Denise Busley announced plans to open a second Grand
Traverse Pie Company store in Traverse City, the reaction from most people
was twofold: That’s a great idea, but won’t it take sales away from their
existing store?
Mike Busley said they had the same thoughts, but thought the two were far
enough apart, with one on each end of downtown Front Street, that it would
work. And a month in, he said they are pleased with both the direction of
the store and the fact the existing location doesn’t seem to be
experiencing any downturn.
“That end of Front Street is different from this end,” said Busley.
“They’re like micro-communities.
“At the west end, there’s Mary’s Kitchen Port, Burritt’s, Folgarelli’s,
us. People drive in, stop, and buy a pie or two or lunch, and are on their
way. At the other end, it’s more people coming in and spending time. When
people come out of Chase Bank or the lawyer’s office, they look around
(for where to walk for food), they don’t get in their car in the ramp and
drive somewhere.”
Thus far that rationale is proving to be true. “We have not affected our
West Front sales at all. We’re trending positive (over last year),” he

And what’s not to be positive about? The new location has a different vibe
than does its forebear, what with a fireplace, tables in the front of the
counter, and expansive folding windows along the entire front of the store
that Busley promises will be open whenever weather permits.
He said the chance to tap into the vitality of the walking area of
downtown is what drew them to that end of Front Street.
“We want to be part of this great energy, like with Friday Night Live and
the Cherry Festival. We just started a Dinner and a Movie program with the
State Theatre. Wednesdays we’ll have a bike ride from Park Street to the
TART, a group ride, not a race, and you’ll get a free slice of pie at the
“Those are the kinds of things we want to do, fun things with pie.”
That includes more than just a movie partnership with the State. Once a
month, Grand Traverse Pie will give away a bike to a youngster attending
the Saturday morning matinees.
It’s all part of the Busleys’ commitment to a city they feel has been very
generous to them in making the Grand Traverse Pie Company such a success.
To that end, they’ve even named this location the Grand Traverse Pie
Community, and intend to donate profits to area charities.
“It’s been a very supportive community, and we sat down and said, ‘What do
we want to do with the proceeds?’ We want to have a place that gives

Busley said they are not sure yet how much that will be or indeed which
charities will benefit. Denise has been involved in foster youth and the
Children’s Advocacy Center, and they are both looking for input from their
children Bobby and Kelly, who are partners in this location.
“Bobby is 21 and Kelly is 25, and they basically grew up in the pie
business,” Busley said. Their reward, besides plenty of pie at home, was
the opportunity to have full involvement in this store, including in the
design and planning stages.
Of course, none of this would matter if the products weren’t so tasty. But
from muffins to meals, the Grand Traverse Pie Company – or Community – has
plenty of appetizing options.
“We’re doing more meals here,” said Leigh Ann Walters, one of the new
staffers on board. “They do more whole pies at the other location, we do
more meals and slices.”
The menu includes sandwiches like chicken pesto with roasted red pepper
and a Mediterranean veggie, a variety of quiches and pot pies, salads
including (unsurprisingly) fruits like strawberries, dried cherries and
pears, and for the morning crowd, breakfast sandwiches, oatmeal, yogurt
parfaits and pastries.
Of course, you don’t want to forget the store’s namesake. The pies run the
gamut from lemon meringue and key lime to a host of cream pies: Coconut,
banana, chocolate, peanut butter, butterscotch, even mocha.

And then there are the fruit pies. Sure, there’s apple, cherry and peach,
but why settle for those (settle being a relative term here, of course)
when you can mix and match with the Lakeshore Berry Crumb, with
strawberry, raspberry, blackberry and apple. Or the Firehouse Strawberry
Rhubarb. Don’t forget the Gill’s Pier Apple Dumpling, with seven whole
apples – made even better with caramel topping. Or ABC, with apples,
blueberries, and cherries.
Yes, don’t forget those cherries. The region’s signature pie flavor gets a
makeover with not one variety, but five: Old Mission Cherry, Grand
Traverse Cherry Crumb, Cherry Peach Crumb, Long Lake Berry Cherry, Orchard
Natural Cherry (with no added sugar), even a Splenda Cherry.
Then there are seasonal pies like pecan and pumpkin, as well as a host of
turnovers, cookies, and other sweet treats.
All told, it adds up to another winner. For Busleys, for charities, and
perhaps best of all, for patrons.

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